When you write a book, you do so hopeful that readers will enjoy it.
You normally want to take them on a journey and one way or another offer them a perspective hopefully a full learning experience. I think that what any author of any written materials eventually appreciates the most is the feedback one gets from the readers. Perhaps, because this feedback makes all the hard work of producing a book all that much more worth it, but more so because it becomes the growth journey of the authors themselves completing the cycle of any book into its wholesome journey of learning. This to me is what I have learnt and appreciate the most about taking up the journey of writing a book.
I am feeling so blessed truly and receiving so much love, from many of you guys. I simply cannot say to all of you enough thank yous to express my gratitude! I can simply say I am experiencing a deep sense of appreciation and feel grateful for everyone of you. Truly we meet, and we even part, we might see one another occasionally, and we might do only once, while other times we are a regular part of one another’s life… Regardless, I am really grateful for all of you guys. Thank you!
My friend, food blogger at www.mycustardpie.com, Sally Prosser sent me the following as her review of Plated Heirlooms:
(in her own words):
“I’ve lived in the Middle East for over 20 years and over that time I’ve tried to gain a greater understanding of the region. This has been through a variety of books primarily non-fiction, some fiction (The rock of Tanios by Amin Malouf is highly recommended).
My other source has been through books about food and cookery to make sense of this multilayered feast that stretches from the olive groves of the Levant to the fish based diets of the Gulf.
Some dishes have a similar expression across many countries, some totally unique and understanding the reasons behind this (climate, economics, tradition, ritual) is key to a deeper knowledge of the region and why it’s pretty vague to say Middle Eastern food (as general and unhelpful as the term European food).
Dima’s book (to me) has not yet reached my kitchen. It’s been beside my bed telling tales of food, cooking and life, giving a very different and human perspective from a displaced nation, and a foil to the images conjured up in most people’s minds, from the West particularly, when they hear the word Palestine.
Claudia Roden’s book came with me to Saudi Arabia in 1995 and I’ve recommended it to everyone who comes to the Middle East. Plated Heirlooms is now its partner in recommended reading. Even though I haven’t tested the recipes I have tasted Dima’s food so have confidence that these will deliver… in spades.”
Thank you Sally for such understanding and for sharing this with me. Really appreciated.
There is a repertoire of over 280 recipes in my book Plated Heirlooms. The book contains recipes from all sections of the Palestinian cuisine, starting with Mooneh (pantry recipes) to dessert and everything in between. Plated Heirlooms is a documentation of recipes and cuisine rationale as well as the compiled story of the cuisine.
All Plated Heirlooms recipes come with background information and thorough descriptions that in the end tie up with the rest of the book’s narrative to explain to you the formation and makings of Palestinian cuisine.
Plated Heirlooms is available here and we ship worldwide.
Get your copy and let me hear your feedback!